Description
A creamy, comforting crustless chicken pot pie filled with tender chicken, soft vegetables, and a cheesy custard.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 cup milk
- 1 cup chicken broth
- 2 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
- Thaw the frozen vegetables just enough to separate them, and shred the chicken into bite-sized pieces.
- In a large bowl, combine the shredded chicken, frozen vegetables, milk, chicken broth, eggs, cheddar cheese, flour, garlic powder, onion powder, salt, and pepper. Mix until smooth and evenly combined.
- Pour the mixture into the prepared pie dish and smooth the top.
- Bake for 35–40 minutes until the edges are golden and a knife inserted in the center comes out clean.
- Let the pot pie cool for 10 minutes before slicing. Serve warm with optional garnishes.
Notes
For a richer flavor, consider using half-and-half instead of milk or adding sour cream. This dish can be easily adapted with different vegetables or cheeses.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 282
- Sugar: 3.5g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg